Skillet Blueberry Biscuits Recipe

Introduction

These skillet blueberry biscuits are fluffy, buttery, and bursting with fresh blueberries. Perfect for a cozy breakfast or a sweet brunch treat, they come together easily and offer a delightful hint of lemon zest for extra flavor.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh blueberries (or frozen)
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (optional)
• 1 tablespoon milk (for brushing on top)
• Additional sugar for sprinkling on top (optional)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until well combined.
3. Step 3: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs.
4. Step 4: Gently fold in the blueberries, taking care not to crush them. If using frozen, no need to thaw beforehand.
5. Step 5: In a separate bowl, whisk the buttermilk, vanilla extract, and lemon zest (if using).
6. Step 6: Pour the wet mixture into the dry ingredients and stir gently until just combined; the dough will be slightly sticky.
7. Step 7: Lightly flour your work surface and turn the dough out onto it.
8. Step 8: Knead the dough gently about 5-6 times to bring it together.
9. Step 9: Roll the dough out to about 1-inch thickness, dusting with more flour if sticky.
10. Step 10: Use a biscuit cutter or glass to cut rounds and place them on a greased or parchment-lined skillet.
11. Step 11: Brush the biscuit tops with milk and sprinkle with sugar if desired for a sweet crust.
12. Step 12: Bake for 15-20 minutes until golden brown and a toothpick inserted comes out clean.
13. Step 13: Let the biscuits cool in the skillet for about 5 minutes before serving warm.

Tips & Variations

• Use cold butter and avoid overmixing the dough to keep biscuits flaky and tender.
• Substitute other berries like raspberries or blackberries, or add chopped nuts for extra texture.
• For a dairy-free version, use a plant-based butter and milk alternative, and swap buttermilk with a mixture of plant milk and lemon juice.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat gently in a warm oven or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just fold them into the dough while still frozen to prevent the dough from turning purple or too wet.

What if I don’t have buttermilk?

You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.

Skillet Blueberry Biscuits Recipe

---

★★★★★

4.9 from 80 reviews

• Author: Noah
• Total Time: 30-35 minutes
• Yield: 8–10 biscuits 1x

Pin Recipe

Print Recipe

Description

These skillet blueberry biscuits are fluffy, buttery, and bursting with fresh blueberries and a hint of lemon zest. Perfect for a delightful breakfast or brunch, they are easy to prepare and baked in a skillet for a golden, tender crust. Serve warm with butter or your favorite toppings for a sweet and satisfying treat.

---

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar

Wet Ingredients:

• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh blueberries (or frozen, if fresh are not available)
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (optional, for added flavor)

For Finishing:

• 1 tablespoon milk (for brushing on top)
• Additional sugar for sprinkling on top (optional)

---

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for baking the biscuits evenly.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar thoroughly until well combined.
3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4. Add Blueberries: Gently fold in the fresh blueberries, taking care not to overmix to prevent them from breaking apart.
5. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vanilla extract, and lemon zest, if using, to create the wet mixture.
6. Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and stir gently until just combined; the dough will be slightly sticky.
7. Flour Your Surface: Lightly flour your work surface and turn the dough out onto it for shaping.
8. Knead the Dough: Gently knead the dough about 5-6 times, folding it to bring it all together without overworking it.
9. Roll Out the Dough: Roll the dough out to about 1-inch thickness, adding more flour as needed if the dough is too sticky.
10. Cut the Biscuits: Use a biscuit cutter or a glass to cut rounds from the dough, then place them onto a greased or parchment-lined skillet.
11. Brush with Milk: Brush the tops of each biscuit with milk and sprinkle with additional sugar if you desire extra sweetness and a slight crunch on top.
12. Bake the Biscuits: Bake in the preheated oven for 15-20 minutes until the biscuits turn golden brown on top and edges.
13. Check for Doneness: Insert a toothpick into the center of a biscuit; if it comes out clean, the biscuits are fully baked.
14. Cool Slightly: Remove the skillet from the oven and let the biscuits cool for about 5 minutes to set.
15. Serve Warm: Serve the biscuits warm, optionally with butter, honey, maple syrup, or whipped cream for a delicious meal.

Notes

• For best results, use cold butter and avoid overmixing the dough to ensure flaky biscuits.
• You can substitute blueberries with other berries or add nuts for different variations.
• If using frozen blueberries, do not thaw before mixing to prevent bleeding.
• Brushing with milk and sprinkling sugar on top adds a beautiful golden crust with a touch of sweetness.

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: blueberry biscuits, breakfast biscuits, homemade biscuits, easy biscuits, skillet biscuits, fluffy biscuits, lemon zest biscuits